Key findings: both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products organic meat had slightly lower concentrations of two saturated fats (myristic and palmitic acid) that are linked to an increased risk of cardiovascular disease organic milk contains 40% more conjugated linoleic acid (CLA) organic milk contains slightly higher concentrations of iron, Vitamin E and some carotenoids conventional milk contained 74% more of the essential mineral iodine and slightly more selenium In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. Analysing data from around the world, the team reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants. Read
Just when the biotech companies that make transgenic seeds are merging, the corporate vision of biotechnology is showing up at FAO. At today’s opening of the three-day international symposium on agricultural biotechnologies convened by the Food and Agriculture Organization of the United Nations (FAO) in Rome, more than 100 social movement and civil society organisations (CSOs) from four continents have issued a statement denouncing both the substance and structure of the meeting, which appears to be another attempt by multinational agribusiness to redirect the policies of the UN agency toward support for genetically-engineered crops and livestock. GRAIN’s report shows how fertiliser companies have infiltrated the main policy processes on agriculture and climate to position chemical fertilisers as a solution to climate change and to weaken support for non-chemical farming. Under the banner of “climate smart agriculture”, fertiliser companies work in alliance with other food and agribusiness corporations to lobby for voluntary, company-led programmes that promote the use of fertilisers, such as Wal-Mart’s climate smart agriculture programme or the World Economic Forum’s New Vision for Agriculture. Read
Part I: Caitlin Galer-Unti, Vegan Travel Guide
Caitlin Galer-Unti is the author of The Vegan Word. She has been vegan since 2008, and loves helping others go and stay vegan, and enjoy a sometimes healthy and always delicious vegan life. She has been to 23 countries and counting since going vegan!
FRUITS Bananas – To extend freshness, separate bananas after purchasing and store in a well-ventilated basket. Apples – Away from heat, these will keep for about two weeks. For longer storage, place in a cardboard box and refrigerate. Grapes – Store in the fridge, but only wash when ready to use to avoid mushiness. Peaches – Only refrigerate when fully ripe. Read
Earl Fultz is the 92 year old Founder and CEO of cHarissa, a small, artisanal food company on the North Fork of Long Island, rocking the food world and winning awards. His business is a love story, a tribute to his late wife Gloria, who transformed an old family recipe, to appeal to her American family and friends. The cHarissa rub and spice is an all natural condiment, which is free of sugar, gluten and any chemical additives, using cumin, lemon, sea salt and olive oil.
In order to help make his dream come true, Earl partnered with Jeri Woodhouse, from a Taste of the North Fork, to help market and grow the business.
Added sugar can have terrible effects  on your metabolism and overall health. For this reason, many people turn to artificial sweeteners  like sucralose (Splenda). However, while authorities claim that sucralose is safe to eat, some studies have linked it to health problems. This article takes an objective look at sucralose and its health effects, both good and bad. I. What is Sucralose/Splenda? Sucralose is a zero-calorie artificial sweetener, and Splenda is the most common sucralose-based product. Read
Very few olive oils in the world are actually raw. The reason being relates to processing and oil extraction. Phenolic compounds in olive oil are of the highest grade when they come from sources which use minimal refining and heating. Many of these compounds beneficially affect gene expression linked to brain function says new research. Scientists from the Department of Neuroscience, Area Drug and Child Health (NEUROFARBA) at the University of Florence reports that extra virgin olive oil rich in polyphenols was associated with “strong” improvements in coordination, memory, and anxiety-related behavior in older lab mice. Read
‘It’s astonishing that the new Dietary Guidelines…are actually obscuring science-based recommendations that Americans should significantly cut their red meat intake.’ The Obama administration on Thursday released new dietary guidelines, and critics say there’s a winner but it’s not public health or food security. Marion Nestle, nutrition professor at New York University, writes that we can “count the 2015 Guidelines as a win for the meat, sugary drink, processed, and junk food industries.” Read
Move over, quinoa, kale, and açaí– 2016’s newest superfood might come in a familiar package (or can). Pulses — the dried edible seeds of legume plants, which include things like lentils, dried peas, and beans — are hoping to get their moment in the spotlight, thanks in part to a United Nations campaign to make 2016 the International Year of Pulses. Pulses have twice the protein of quinoa and require just 1/10 the amount of water needed to produce beef. Pulses are already a well-known entity outside of the developed world — according to the United Nations Food and Agriculture Organization, pulses make up nearly 75 percent of the average diet in developing countries. Nutritionally, pulses are a key source of protein for those who don’t have access to, cannot afford, or choose not to eat meat — containing between 20 and 25 percent protein by weight, pulses have twice the protein of quinoa, making them an attractive replacement for meat-based protein. Read
A major global public health crisis may soon be produced by the wholesale use of antibiotics in the food of healthy farm animals. The resistance factors produced by shoveling antibiotics into animal food produces resistance factors (plasmids) which can easily be transferred to human pathogens. A related problem is the excessive use of pesticides and artificial fossil-fuel-derived fertilizers in agriculture. Pharming is not a joke. It is a serious threat. Plasmids Bacteria belong to a class of organisms (prokaryotes) whose cells do not have a nucleus. Instead, the DNA of the bacterial chromosome is arranged in a large loop. In the early 1950’s, Joshua Lederberg had discovered that bacteria can exchange genetic information. He found that a frequently-exchanged gene, the F-factor (which conferred fertility), was not linked to other bacterial genes; and he deduced that the DNA of the F-factor was not physically a part of the main bacterial chromosome. In 1952, Lederberg coined the word “plasmid” to denote any extrachromosomal genetic system. Read